Ingredients:

  • 2 cups (280g) raw, unsalted almonds
  • 2 tbsp (42g) unsalted butter, melted
  • 3 tbsp (63ml) honey
  • 1 tsp (2.6g) ground cinnamon
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Preheat your oven to 325°F (163°C). Line your baking sheet with parchment paper and spread the raw almonds in a single, even layer.
  2. Combine the melted butter and honey in a small saucepan over low heat Note: Low heat prevents the honey from scorching.
  3. Stir in the cinnamon and sea salt until the mixture is a uniform, velvety amber liquid.
  4. Pour the glaze over the almonds.
  5. Toss with a spatula until every nut is shimmering and fully coated.
  6. Bake for 15-20 minutes, stirring halfway through, until the almonds take on a deep golden hue and smell toasted.
  7. Immediately spread the almonds out on the parchment paper.
  8. Let them cool completely for 15 minutes until the glaze hardens into a crisp shell.